March 7th, 2006

Today I made hummus using sprouted garbanzo beans. It was pretty easy. Since I didn't sprout the beans myself, I wasn't worried about them tasting bitter from not having been sprouted for the proper length of time. I did soak them in water for the day just in case that might make them softer. When I returned home, the beans has increased in size a bit, and had soaked up a lot of the water.

I threw them (16 oz) into the food processor and pureed them, then added some tahini, olive oil , 3 cloves of garlic, salt and lime juice. It took a lot of trial and error before getting a taste that wasn't strongly "raw bean". The garlic and salt helped, but I added some of my berebere African spice mix and really liked that effect. The texture isn't too bad. The olive oil really helped to make it creamier by taking away some of the grainy texture. I didn't measure anything- just did it by taste. To make sure I hadn't forgotten anything, I tasted my hummus from Whole Foods and decided I liked mine even better! So now I've finally made mostly-raw hummus. I say mostly-raw because I can't ensure that the tahini I put in it wasn't cooked in some way. It's always something, isn't it?

BREAKFAST
Humus sandwich

LUNCH
Salad

DINNER
Sushi

SNACKS
None!

TOTAL POINTS: 30